Our Healthy Shrimp And Grits Recipe

When it came to giving the shrimp and grits recipe, a Southern brunch classic, a healthy makeover, revamping the grits was the first plan of attack. Our chef and dietitians worked together to come up with a healthy hack on the traditionally rich, carb heavy dish. We started by replacing the hominy (ground corn) with riced cauliflower to reduce calories, carbs, and add some seriously sneaky veggies. Our homemade cashew crema replaces heavy cream for dairy free richness, and the braised greens that make up the base of this dish have an extra boost of savory flavor from grass-fed ghee.

Shrimp and Grits Recipe

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Cauliflower grits

yield = about four, 5oz servings

Ingredients

• 2 cups cauliflower pearls or “rice”
• 1/2 cup yellow onion, minced
• 2 TBSP olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup cashew sour cream (recipe on following page)
• 2 TBSP green onions, sliced

Instructions 

1. Heat olive oil over medium heat in a saute pan
2. Add yellow onion and cook, stirring, until onion starts to brown and is translucent.
3. Add cauliflower, and cook, stirring until cauliflower is al dente, 4-5 minutes
4. Add salt and pepper, and stir to combine
5. Turn heat to low and add cashew sour cream.
6. Stir to combine and bring to a gentle simmer.
7. Remove from the heat and add green onions, stirring to combine

*Begin shrimp recipe at this point, keeping grits warm on the stove*

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Roasted shrimp

yield = approximately 28 shrimp, 7 per portion

Ingredients 

• 1 lb shrimp, peeled and deveined
• 1 tsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/8 tsp fennel seed, toasted, ground

Instructions

1. Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a mixing bowl, toss together all ingredients until shrimp are evenly coated with the spices.
3. Place shrimp on parchment paper lined sheet in an even layer, leaving an inch or two between each piece of shrimp.
4. Roast in oven for 8-10 minutes until opaque in the middle

*shrimp will over-cook quickly*

1/4cup green onions, sliced, for garnish

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Cashew sour cream

yield = about 3 cups

Ingredients

• 2 cups cashews
• 1 cup water
• 1/2 cup lemon juice
• 1 tsp nutritional yeast
• 1 tsp salt

Instructions

1. Add cashews to a small pot, cover with water, bring to a boil, remove from heat and leave to soften 15 minutes
2. Drain cashews
3. Add drained cashews, 1 cup water, half cup lemon juice, nutritional yeast and salt to blender and process until smooth.
4. Reserve for use in cauliflower grits

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Braised greens 

yield= 4 portions

Ingredients 

• 1 TBSP ghee
• 1/2 cup red onion, diced
• 1 TBSP garlic, chopped
• 3 cups red chard, stems removed, chopped
• 3 cups kale, stems removed, chopped
• 1/2 can coconut milk, full fat
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp smoked paprika

Instructions 

1. In a large pot or dutch oven, heat ghee over medium heat
2. Add red onion, and cook, stirring until translucent
3. Add garlic and continue to cook for a couple of minutes until fragrant
4. Add red chard and kale, and continue to cook, stirring greens to wilt
5. Add coconut milk, salt, pepper and smoked paprika
6. Bring to a simmer, lower heat, and gently cook for a couple of minutes to thicken liquid

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Tag @snapkitchen to show us your masterpiece! And if you didn’t make it to the end, don’t fret. You can always order here and just pretend you cooked it. 😉